Authentic Buttermilk Biscuits
How to make Authentic Buttermilk Biscuits
Ingredients
¾ cup buttermilk
2 tbsp buttermilk for brushing the biscuits
2 cups all purpose flour
2 tsp baking powder
¼ tsp baking soda
1 tsp salt
7 tbsp butter, chilled in freezer and cut into thin slices
Instructions
Preheat the oven to 425*
Line a baking sheet with parchment paper
Combine the baking soda, baking powder, flour and salt with a whisk
Using a pastry cutter, cut the butter into the flour mix. It should resemble coarse crumbs in about 5 minutes.
Make a well in the center of that mix and pour in the ¾ cup buttermilk, stir until just combined
Lightly flour the counter and place dough on the flour
Using your hands, pat into a rectangle
Fold this rectangle into thirds
Turn the dough one half turn
Pat into a rectangle once again.
Repeat steps 8,9,10 two more times
Roll the dough to one-half inch thickness
Cut out 12 biscuits using a 2 ½ inch cutter, do not twist the cutter. Push it in and lift it out immediately
Place the biscuits on the baking tray
Using your thumb, make an indent in the top of each biscuit
Brush the tops of the biscuits with buttermilk
Bake for about 15 minutes.
Serve warm
Enjoy!
Notes:
Butter Handling: Ensure the butter is very cold and chilled in the freezer before cutting it into slices. This helps create the flaky layers in the biscuits. If the butter warms up, the biscuits may become dense.
Flour and Buttermilk: When mixing the dough, avoid overworking it. Stir until just combined to maintain a tender texture. Over-mixing can lead to tough biscuits.
Folding Technique: The folding and turning process helps to create layers in the biscuits. Be sure to follow the steps carefully for the best results. Each fold adds to the flakiness of the biscuits.
Cutting Biscuits: When cutting out the biscuits, press straight down with the cutter and avoid twisting. Twisting can seal the edges and prevent the biscuits from rising properly.
Buttermilk Brushing: Brushing the tops of the biscuits with buttermilk before baking gives them a beautiful golden-brown color and a slightly crisp top.
Oven Temperature: Ensure your oven is fully preheated to 425°F (220°C) to achieve the best rise and texture. An oven thermometer can help verify the correct temperature.
Storage: For the freshest taste, serve the biscuits warm. Leftovers can be stored in an airtight container for up to 2 days and reheated in the oven to regain their crispy texture.
Nutrition Information:
SERVING SIZE: 1
Amount Per Serving: CALORIES: 60 | TOTAL FAT: 12g | SATURATED FAT: 6g | TRANS FAT: 6g | CHOLESTEROL: 60mg | SODIUM: 18mg | CARBOHYDRATES: 80g | SUGAR: 22g | PROTEIN: 10g
Frequently Asked Questions:
Can I substitute buttermilk with another dairy product?
Yes, you can substitute buttermilk with milk mixed with 1 tablespoon of lemon juice or white vinegar.
Let the mixture sit for 5 minutes to thicken before using.
However, buttermilk gives the biscuits their signature tang and tenderness.
How do I achieve the best texture for my biscuits?
For the best texture, use very cold butter and avoid overworking the dough.
Fold and turn the dough as instructed to create layers, which will make the biscuits light and flaky.
What if I don’t have a pastry cutter?
If you don’t have a pastry cutter, you can use two forks or your fingers to cut the butter into the flour mixture until it resembles coarse crumbs. Just be sure to work quickly to keep the butter cold.
Why are my biscuits not rising properly?
Biscuits may not rise if the leavening agents (baking powder and baking soda) are old or if the dough is overworked.
Ensure your leavening agents are fresh and handle the dough gently.
Can I make these biscuits ahead of time?
Yes, you can prepare the dough and cut out the biscuits in advance.
Freeze them on a baking sheet, then transfer to a freezer bag.
Bake from frozen, adding a couple of extra minutes to the baking time.
What’s the best way to store leftover biscuits?
Store leftover biscuits in an airtight container at room temperature for up to 2 days.
For longer storage, freeze them in a freezer bag for up to 3 months.
Reheat in the oven to restore their crispiness.
How can I make my biscuits extra fluffy?
To make your biscuits extra fluffy, ensure the baking powder and baking soda are fresh, and don’t overwork the dough.
The folding and turning process also helps to create layers that contribute to fluffiness.
Can I use a different type of flour?
While all-purpose flour is best for this recipe, you can use self-rising flour by omitting the baking powder and baking soda.
Note that self-rising flour contains added salt, so you may need to adjust or omit the added salt in the recipe.
How do I know when the biscuits are done?
The biscuits are done when they are golden brown on top and have risen nicely.
A toothpick inserted into the center should come out clean.
Baking times can vary, so keep an eye on them towards the end of the baking time.
Can I add cheese or other ingredients to the dough?
Yes, you can add ingredients like shredded cheese, chopped herbs, or cooked bacon to the dough.
Gently fold them in after combining the buttermilk, but be careful not to overwork the dough.